Creamy Corn Bisque With Crab And Fresh Basil

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 4 cups fresh corn kernels
• 2 cups chopped leeks, and light green parts only
• 1 tablespoon chopped garlic
• 1 teaspoon kosher salt, more if needed
• 1/4 teaspoon red pepper flakes
• 4 -4 1/2 cups chicken stock
• 1/2 cup half-and-half
• 1/4 cup sour cream
• 6 ounces fresh lump crabmeat, picked over
• 3 tablespoons finely julienned fresh basil (plus 4-6 sprigs for garnish)

Recipe

• 1 heat olive oil until hot in a big pot (with a lid) set over medium heat.
• 2 add in corn and leeks; cook/stir constantly, until slightly softened, about 6 minutes.
• 3 add in garlic, 1 teaspoon salt, and red pepper flakes; cook/stir for 1 minute.
• 4 add in 4 cups stock; bring mixture to a simmer; decrease heat and cover; cook at a gently simmer until the corn and leeks are very tender, 30 minutes.
• 5 puree the soup in batches in a food processor, blender, or food mill, and return soup to the pot (or use immersion blender to puree soup in the pot).
• 6 the texture should be slightly chunky, not completely smooth.
• 7 whisk the half-and-half into the soup, then whisk in the sour cream.
• 8 taste and season with salt, as needed.
• 9 if the soup is too thick, thin it up with up to ½ cup stock (the soup can be prepared 2 days ahead—cool, cover, and refrigerate; reheat over medium heat; do not let the soup come to a boil).
• 10 to serve, ladle into 4 soup bowls; divide the crabmeat evenly and mound in the center of each serving.
• 11 garnish each portion with julienned basil and a basil sprig.